作者机构：
[Jiabao Gong; Wenhan Xu; Changqing Zhang; Qingyue Zhu; Haizhi Zhang] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, China;[Xinguang Qin; Gang Liu] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, China
通讯机构：
[Gang Liu] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, China
摘要：
Wheat starch was modified through octenyl succinic anhydride (OSA) esterification combined with enzymatic hydrolysis using glucoamylase and α-amylase to produce four modified starches, namely, OSA-modified starch (OSAS), enzyme-modified starch (EMS), OSA-enzyme-modified starch (OEMS), and enzyme-OSA-modified starch (EOMS). The effects of modification methods on the physicochemical properties and internal structure of starches were investigated. The effects of starch modification contents (2%, 4%, and 6%) on the functional properties of wheat dough were also studied. The internal structure of the modified starches was analyzed through Fourier transform infrared spectroscopy and scanning electron microscopy. Results showed that starch molecules were successfully integrated in OSA, and glycosylase action was inhibited. Differences in the physicochemical properties of the modified starches were analyzed from the perspective of intermolecular hydrogen bonds and other molecular forces. The dough added with 6% OEMS showed significantly reduced water fluidity and improved viscoelasticity. This work provides a new way to optimize the storage stability and processing performance of dough.
摘要：
Camellia seed oil (CSO), as a nutrient-rich edible oil, is widely used in foods, cosmetics, and other fields. In this work, the extraction, deacidification, decolorization, and deodorization processes of CSO were respectively optimized for meeting injectable oil standards. The results showed that the CSO extraction rate reached the highest level of 94% at optimized conditions (ultrasonic time, 31.2 min; reaction pH, 9.2; and reaction time, 3.5 h). The physicochemical indexes of CSO and 10 other vegetable oils were evaluated by the principal component analysis method, and the overall scores of vegetable oils were ranked as camellia seed oil > olive oil > rice oil > peanut oil > sesame oil > corn oil > soybean oil > sunflower oil > rapeseed oil > walnut oil > flaxseed oil. The physicochemical indicators of CSO were the most ideal among the 11 vegetable oils, which means that CSO is suitable as an injectable oil. Through the optimized processes of the deacidification, decolorization, and deodorization, the CSO acid value was reduced to 0.0515 mg KOH/g, the decolorization rate reached a maximum of 93.86%, and the OD(430) was 0.015, meeting the requirement (≤0.045 of OD(430)) of injectable oil. After the deodorization process, these parameters of the refractive index, acid value, saponification value, iodine value, absorbance, unsaponifiable, moisture and volatiles, fatty acid composition, and heavy metal limits all met the pharmacopoeia standards of injectable oil in many countries and regions. The possibility of CSO as an injectable oil was first verified through refining-process optimization and nutritional index analysis, providing an important technical reference for the high-value utilization of vegetable oil.
摘要：
Abstract During food production, food processing, and supply chain, large amounts of food byproducts are generated and thrown away as waste, which to a great extent brings about adverse consequences on the environment and economic development. The sweet potato (Ipomoea batatas L.) is cultivated and consumed in many countries. Sweet potato peels (SPPs) are the main byproducts generated by the tuber processing. These residues contain abundant nutrition elements, bioactive compounds, and other high value‐added substances; therefore, the reutilization of SPP holds significance in improving their overall added value. SPPs contain abundant phenolic compounds and carotenoids, which might contribute significantly to their nutraceutical properties, including antioxidant, antimicrobial, anticancer, prebiotic, anti‐inflammatory, wound‐healing, and lipid‐lowering effects. It has been demonstrated that SPP could be promisingly revalorized into food industry, including: (1) applications in diverse food products; (2) applications in food packaging; and (3) applications in the recovery of pectin and cellulose nanocrystals. Furthermore, SPP could be used as promising feedstocks for the bioconversion of diverse value‐added bioproducts through biological processing.
通讯机构：
[Tian, YQ ] J;Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Peoples R China.
关键词：
High internal phase emulsion;Quinoa starch;Droplet properties;Interface;Catalytic performance
摘要：
Pickering high internal phase emulsion has emerged as potential platforms for biocatalytic reactions. Herein, native quinoa starch was used as the emulsifier to form a stable Pickering HIPE with an internal phase up to 80 %. The catalytic performance of lipase loaded in HIPE was evaluated for the enzymatic hydrolysis of hexyl hexanoate. Compared with the typical Pickering emulsion, biphasic, and monophasic systems, the Pickering HIPE system displayed higher conversion (83.54 % at 1440 min) and specific enzyme activity (1.41 U/mg), thus emphasizing the crucial role of microdroplets and large interface area created by both the starch particles and high internal phase volume. Subsequently, HIPEs with different starch concentrations were fabricated to further understand the catalysis behavior happening at compartmentalized microdroplets and interfaces. The microstructural, interfacial, and rheological properties of the HIPEs were systematically determined to explain the correlation between emulsion properties and catalytic efficiency. High starch concentration reduced the droplet size and increased the interfacial area, thus shortening the mass transfer distance and enlarging the reaction area. Meanwhile, the increased surface coverage and viscosity led to poor accessibility and limited mass movement. This trade-off made the maximum conversion be obtained at 2 wt% concentration. The study provides novel information about the role of emulsion droplets in the catalytic performance of lipase in starch-based HIPE.
摘要：
Total starch granule-associated proteins (tGAP), including granule-channel (GCP) and granule-surface proteins (GSP), alter the physicochemical properties of starches. Quinoa starch (QS) acts as an effective emulsifier in Pickering emulsion. However, the correlation between the tGAP and the emulsifying capacity of QS at different scales remains unclear. Herein, GCP and tGAP were selectively removed from QS, namely QS-C and QS-A. Results indicated that the loss of tGAP increased the water permeability and hydrophilicity of the starch particles. Mesoscopically, removing tGAP decreased the diffusion rate and interfacial viscous modulus. Particularly, GSP had a more profound impact on the interfacial modulus than GCP. Microscopically and macroscopically, the loss of tGAP endowed QS with weakened emulsifying ability in terms of emulsions with larger droplet size and diminished rheological properties. Collectively, this work demonstrated that tGAP played an important role in the structural and interfacial properties of QS molecules and the stability of QS-stabilized emulsions.
摘要：
Designing efficient nanozyme to construct rapid analytical method for tannic acid (TA) content control has significant influence in food science area. Herein, by one-step self -assembly between Fe3+ and 2, 3, 6, 7, 10, 11hexahydroxytriphenylene (HHTP), an amorphous nanomaterial (Fe-HHTP) was synthesized and fully characterized by TEM, AFM, XRD, EDS element mapping and XPS. Then, its peroxidase-like activity was explored by using H2O2 and 3, 3 ', 5, 5 '- tetramethylbenzidine (TMB) as typical substrates. Due to the inhibition of TA on FeHHTP catalyzed chromogenic reaction, a rapid and accurate colorimetric method for TA detection was constructed. After thorough verification, the method featured with merits of low limit of quantitation (0.50 mu mol/L), good linear range (0.5-100.0 mu mol/L) and high accuracy (recovery rate of 95.85-98.06%). From mechanism study, the inhibition of TA on chromogenic reaction might be resulted from its antioxidation ability and the formation of Fe3+-TA complex. Finally, this method was applied to visual detection of TA content in different teas and red wines.
关键词：
Accelerated oxidation;Emulsion stability;Glycosylation;Lipid storage;Whey protein isolate
摘要：
Glycosylated protein was obtained by the reaction of whey protein isolate(WPI) with inulin of different polymerization degrees and was used to stabilize a pomegranate seed oil emulsion. The physicochemical and antioxidative properties of the emulsions were assessed, and the impacts of accelerated oxidation on pomegranate seed oil were examined. The interfacial tension of WPI and short-chain inulin (SCI)-glycosylated conjugate (WPI-SCI) gradually decreased with increasing glycosylation reaction time. Emulsions stabilized by WPI-SCI (72h) were the most stable, with a thick interfacial film on the surface of the droplets. After accelerated oxidation for 72h, WPI-SCI inhibited the oxidation of oil in the emulsion. GC-IMS results showed that the production of harmful volatile components in oil was inhibited, and the peroxide strength was less than 30mmol/kg oil. This study contributes to understanding of stable storage of lipids.
摘要：
Enzymatically prepared aromatic oils commonly have high purity and aroma quality. However, amino acid type and content vary greatly according to the type of oil, which impacts overall aroma and quality. In this study, the effects of lysine (Lys), arginine (Arg), proline (Pro), and glutamic (Glu) acid on physicochemical indices, nutrients, hazardous substances, fatty acid composition, and flavor during fragrant rapeseed oil (FRO) enzymatic preparation were investigated using the Maillard reaction (MR). In the lysine-treated group, the unsaturated fatty acids (93.16 %), alpha-tocopherol (183.06 mg/kg), gamma-tocopherol (404.37 mg/kg), and delta-tocopherol (12.69 mg/kg) contents were the highest, whereas the acid value (1.27 mg/g) and moisture (0.10 %) and benzo[a]pyrene (1.45 mu g/kg) contents were the lowest. Sensory evaluation showed that lysine effectively enhanced FRO flavor by enhancing the nutty/toasted flavor (4.80 scores). Principle component analysis (PCA) showed that the nutty/ toasted flavor correlated mainly with 2,6-dimethylpyrazine, 2,5-dimethyl-pyrazine, 2-methyl-pyrazine, and trimethylpyrazine, nutty/toasted flavor strength increased with pyrazine content, which were the highest in the lysine group (24.02 mu g/g). This study provides a guide for FRO preparation by adding external MR prerequisites.
摘要：
Our previous study identified round scad neuroprotective peptides with different characteristics. However, the intrinsic relationship between their structure and bioactivity, as well as their bioavailability, remains unclear. The aim of this study is to elucidate the bioavailability of these peptides and their structure-activity relationship against neuroinflammation. Results showed that the SR and WCP peptides were resistant to gastrointestinal digestion. Additionally, peptides SR, WCP, and WCPF could transport Caco-2 monolayers as intact peptides. The permeability coefficients (P(app)) of SR, WCP, and WCPF in Caco-2 monolayer were (1.53 ± 0.01) × 10(-5), (2.12 ± 0.01) × 10(-5), and (8.86 ± 0.03) × 10(-7) cm/s, respectively. Peptides SR, WCP, and WCPF, as promising inhibitors of JAK2 and STAT3, could attenuate the levels of pro-inflammatory cytokines and regulate the NFκB and JAK2/STAT3 signaling pathway in LPS-treated BV-2 cells. WCPF exerted the highest anti-inflammatory activity. Moreover, bioinformatics, molecular docking, and quantum chemistry studies indicated that the bioactivity of SR was attributed to Arg, whereas those of WCP and WCPF were attributed to Trp. This study supports the application of round-scad peptides and deepens the understanding of the structure-activity relationship of neuroprotective peptides.
作者机构：
[Liu, Xiaorong; Fu, Yang; Wang, Xuedong; Zhang, Yuting; Wang, XD] Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;[Yu, Junbo] Chinese Cereals & Oils Assoc, Beijing 100032, Peoples R China.;[Yan, Dongfang; Liu, Xiangjun; Li, Ku] Natl Key Lab Agr Microbiol, Wuhan 430070, Peoples R China.;[Zhou, Jianjun; Barba, Francisco J.; Ferrer, Emlia] Univ Valencia, Fac Pharm, Nutr Food Sci & Toxicol Dept, Res Grp Innovat Technol Sustainable Food ALISOST, Avda Vicent Andres Estelles S-N, Valencia 46100, Spain.
通讯机构：
[Zhou, JJ ] U;[Wang, XD ] W;Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;Univ Valencia, Fac Pharm, Nutr Food Sci & Toxicol Dept, Res Grp Innovat Technol Sustainable Food ALISOST, Avda Vicent Andres Estelles S-N, Valencia 46100, Spain.
关键词：
wheat oligopeptide;bakery goods;starch crystallization;retrogradation properties;microstructure;storage process
摘要：
<jats:p>Delaying the deterioration of bakery goods is necessary in the food industry. The objective of this study was to determine the effects of wheat oligopeptide (WOP) on the qualities of bread rolls. The effects of WOP on the baking properties, moisture content, and starch crystallization of rolls during the storage process were investigated in this study. The results showed that WOP effectively improved the degree of gluten cross-linking, thereby improving the specific volume and the internal structure of rolls. The FTIR and XRD results showed that the addition of WOP hindered the formation of the starch double helix structure and decreased its relative crystallinity. The DSC results revealed a decrease in the enthalpy change (ΔH) from 0.812 to 0.608 J/g after 7 days of storage with 1.0% WOP addition, further indicating that WOP reduced the availability of water for crystal lattice formation and hindered the rearrangement of starch molecules. The addition of WOP also improved the microstructure of the rolls that were observed using SEM analysis. In summary, WOP is expected to be an effective natural additive to inhibit starch staling and provide new insights into starchy food products.</jats:p>
通讯机构：
[Zhang, P ; Chen, JW] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Batter-breaded fish nuggets;Deep-fat frying;Moisture state;Wheat gluten structure;Oil penetration
摘要：
To understand the changes in moisture state, wheat gluten (WG) structure and oil penetration during deep -fat frying, batter -breaded fish nuggets (BBFNs) were prepared using the batter with a wheat starch and WG blend at a ratio of 11:1 (w/w), then fried at different temperatures (150 - 190 degrees C) and times (30 - 150 s). As the increase of frying temperature and the prolongation of frying time, a significant portion of bound water in the BBFNs converted to the free water, the fluorescence intensity decreased significantly and the secondary structure of WG changed from disorder to order, while the opposite trend was presented for the 190 degrees C and 150 s, respectively. The increase of frying temperature significantly reduced the surface hydrophobicity. In addition, the pores and cracks in the crust gradually grew larger, causing the surface oil content of fried BBFNs decreased first and then increased, accompanying with an increased content of penetrated oil and the expanded Sudan Red B dyeing area. This study indicated that frying temperature and frying time significantly changed the moisture state and WG structure in the crust, thereby affecting the oil penetration. The results could be used to provide a scientific guidance for the large-scale production of low -fat fried BBFNs.
通讯机构：
[Liao, E ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
关键词：
Carrageenan oligosaccharides (COs);Crayfish;Protein degradation;Superchilled storage;Tandem Mass Tags (TMT)
摘要：
To assess the effectiveness of carrageenan oligosaccharides (COs) in enhancing superchilling storage of crayfish, the physicochemical features of muscle and protein abundance in the refrigerated sample (RS), superchilled sample (SS) and COs soaked superchilled sample (CS) were evaluated. Microstructural and SDS-PAGE analyses suggested that CS exhibited fewer pores, with a microstructure and protein subunits distribution more similar to RS. Tandem Mass Tags quantitative proteomic analysis revealed 66 up-regulated differentially abundant proteins (DAPs) in the CS vs. SS batch, including myosin light chain 2, neural cadherin, integrin beta, lectin-like protein, toll-1, reticulon-1, and moesin/ezrin/radixin homolog 1, which facilitate cells adhesion and maintain membrane/cytoskeleton integrity. Eukaryotic Clusters of Orthologous Groups results confirmed that COs treatment increased the stability of crayfish myofibrillar proteins by up-regulating DAPs, which were concentrated in functional categories such as "posttranslation modification, protein turnover, chaperones", "signal transduction mechanisms", "energy production and conversion", and "cytoskeleton".
摘要：
Whey protein isolate (WPI) has the potential to be a Pickering stabilizer, but its applications in emulsions are restricted due to its structural susceptibility to external environments. Proanthocyanidin (PAC) is a natural antioxidant polyphenol that can improve protein properties and enhance the stability and longevity of emulsions. In the current work, PACs were employed to bind WPIs, forming a complex to stabilize Pickering emulsion. Fluorescence spectroscopy, infrared spectroscopy, confocal microscopy, quartz crystal microbalance with dissipation monitoring (QCM-D), and antioxidant stability of the emulsion were performed to characterize the structural changes of the protein/polyphenol complexes and their effects on the interfacial properties and stability of the emulsion. Results indicated that PACs and WPIs might bind through hydrogen bonding and hydrophobic interactions, effectively increasing the hydrophilicity of the complexes. QCM-D and emulsion stability showed that adsorption at the oil-water interface of the complexes was the largest, and the stability of the Pickering emulsion was optimal when the concentration ratio of PAC to WPI exceeded 1:1. The antioxidant properties of Pickering emulsions were positively correlated with the addition of PACs. These findings demonstrated that PACs could improve the properties of WPIs and enhance the stability and antioxidant properties of WPI Pickering emulsions.
关键词：
Gel temperature;Gelatin/hydroxypropyl methylcellulose water-water system;Microstructure;Rheological properties;Stability;Zein-pectin composite particles
摘要：
To improve the compatibility of gelatin (GA) and hydroxypropyl methylcellulose (HPMC), we investigated the effects of zein-pectin composite particles (ZCPs) with various zein/pectin ratios (1:0, 1:0.5, 1:1, 1:1.5, and 1:2) on the physical stability, microstructure, and rheological properties of the GA/HPMC water -water systems. With increasing pectin ratio, the particle size of the composite particles increased from 234.53 +/- 1.48 nm to 1111.00 +/- 26.91 nm, and their zeta potential decreased from 20.60 mV to below -34.77 mV. Macroscopic and microstructure observations indicated that pectin-modified ZCPs could effectively inhibit phase separation behavior between GA and HPMC. Compared to pure HPMC, the GA/HPMC water -water systems possessed a higher viscosity and dynamic modulus at room temperatures but lower gel temperatures (reduction of about 11 %). The viscosity and modulus of the water -water systems increased with increasing pectin ratio in ZCPs. However, the ratio had no impact on the gel -sol (sol -gel) transition temperatures (not statistically significant ( P < 0.05)). This study may serve as a reference for advancing the processability of HPMC.
摘要：
The development of multi-functional preservatives is a promising solution to food waste caused by microbial spoilage. Therefore, in the present study, lysozyme - (-)-epigallocatechin gallate (Ly-EGCG) covalent conjugates were prepared by a free radical grafting approach. The effects of EGCG concentration on the physicochemical, structural, antioxidant, and antibacterial properties of Ly-EGCG conjugates were investigated. The covalent coupling of Ly with EGCG was confirmed by the generation of new bands in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profiles, the decrease in fluorescence intensity (> 85%) shown by multispectral techniques, and the shift of the amide I band in the Fourier transform infrared (FTIR) spectra. Compared to Ly, after adding 0.7 mM EGCG, the thermal denaturation temperature of the Ly-EGCG conjugates was decreased to 68.84 degrees C, whereas the DPPH scavenging capacity (88.84 +/- 0.42%) and total antioxidant capacity (0.94 +/- 0.06 U/mL) were remarkably enhanced. The inhibitory effect of Ly-EGCG conjugates on E. coli and S. aureus could be effectively regulated by modifying the EGCG concentration. Furthermore, Pearson correlation analysis revealed a correlation between the structural and functional properties of Ly-EGCG conjugates. These results provide potential strategies for the development of food-grade, multi-functional preservatives.
